Category Archives: Bangladeshi Pies / Pitha

Patishapta is a thin Swedish pancake or crepe type pitha , very special and adored by the Bengalis!! No special occasion is complete without it … there can be many variation , sometimes prepared coconut with molasses is used for the stuffing , and sometimes the kheer or the kheersha is used . There is savory version of patishapta too . Vegetables, meat or even cooked noodles is used as the stuffing .
My version , is my special, it is saffron flavored kheer with generous amount of dry nuts and raisins . My friend and family love it so much , hope , you will love it too InshaAllah!!!!!

1. Make a thin batter with the ingredients mentioned for batter . The batter should not be too runny or too thick . A little thinner than the medium thickness . The batter should be free-flowing . Cover and keep it aside for at least 1 and half hours . The longer you put the batter to rest , the more perforated pitha or pancake it will be .. 🙂

2. Make the stuffing . Take some of the milk and mix rice flour with it .Boil the rest of the milk with cardamom, cinnamon and sooji . Soak saffron in another small bowl in milk and add it to the milk . I used few drops of food colors too . Add the sugar and the milk mixed with rice flour . Keep stirring , or else the bottom would be burnt . Soon the milk will thicken . Make a hard kheer of it . Cool down and mix the chopped nuts and raisins with it . Don’t chop the nuts finely . Better if you can keep some of them whole so that you can enjoy in every bite .You may sprinkle rose water in the kheer before turning off the stove .

3. Now heat the non stick pan on medium low flame and rub with little oil with a cloth . Take a small ladle and put some batter on the pan . Swirl the pan to cover or coat most of it . Cover the pan . It will take not more than 45 seconds to set.

4. Now put some stuffing or filling lengthwise nearer to the edge , not in the center and keep folding .

Ready !!!!!!!

Notes:

1. Don’t forget to rub the pan with oil , every time you put the batter to make pitha.

2. I don’t want my batter to be too sweet , as the stuffing will be sweet too . Those who like sweetness more may add little sugar to the batter too.

3. You can make the stuffing by cooking evaporated and condensed milk together . Make a thick creamy kheer by doing this and use as your stuffing.

6. Please chop the nuts for stuffing coarsely . Don’t chop the nuts finely . Better if you can keep some of them whole so that you can enjoy in every bite

Jive goja is the tongue shaped Bengali pastry , usually made in the festivals and occasions. It is caleed Jive Goja because of its tongue likeshape .

Ingredients:

Moida/ all purpose flour 1 cup
Ghee 2 tbl spoon and a little more to rub on later
Salt to taste
Baking powder half tea spoon
Chilled water

For sugar syrap

2/3 rd cup sugar
1 cup water
cardamom, cinnamon

Procedure:

1. Take flour in a bowl and mix with ghee, salt and baking powder . Add Chilled water to make a dough . Cover the dough with a wet cloth for half and hour .

2. Make two balls from the dough . Roll out each balls into thin large disk . Now rub some ghee over the disk and roll the disk like swiss roll . It will look like long pipe . Now cut the pipe into small 1 and half inches cubes. You will notice swiss roll like pattern at one end of this cube . Roll the cubes into tongue or rectangle shape keeping that swirl pattern intact at that side .

3.Deep Fry the gojas at medium low flame until brown and crispy . In the mean time make the medium thick sugar syrap with cinnamon , cardamom . It should be two thread sugar syrap , that is a thick syrap . In order to prevent crystalization add few drops of lemon juice in it .

4. Add the fried gojas into the syrap immediately they are fried . The syrap should be warm too . Coat the gojas with syrap for 1-2 minutes and remove from there .